Recipe

I’m never short of taste testers when the first warm batch of these cookies come out of the oven. My family loves them flecked with chocolate chips and walnuts. Served with a cold glass of low-fat milk, they’re pure heaven.

Yield: Makes 40 cookies (1 cookie per serving)

Ingredients

¾ cup (175 mL) butter, softened

¾ cup (175 mL) granulated sugar

½ cup (125 mL) packed brown sugar

2 eggs

2 tsp (10 mL) vanilla

1¾ cups (425 mL) all purpose flour

½ tsp (2 mL) baking soda

½ tsp (2 mL) salt

1½ cups (375 mL) semisweet chocolate chips

Equipment:

Baking sheets, lined with parchment paper

Directions

Preheat oven to 350°F (180°C)

1. In a large bowl, using an electric mixer, cream butter with granulated and brown sugars until fluffy; beat in eggs and vanilla until smooth.

2. In another bowl, stir together flour, baking soda and salt. Beat into creamed mixture until combined; stir in chocolate chips.

4. Bake one sheet at time on middle rack in preheated oven for 10 to 12 minutes or until edges are firm. (Bake for the shorter time if you prefer cookies with a soft chewy center.) Cool for 2 minutes on baking sheets; remove to wire rack and cool completely.